Jamaica Observer http://www.jamaicaobserver.com/ JamaicaObserver.com, the most concise and in-depth website for news coverage on Jamaica and the Caribbean. Updated daily 7 days a week, 24 hours a day en-us copyright Jamaica Observer, 2011 30,000 Champagne Flutes poured! http://www.jamaicaobserver.com/food/30-000-Champagne-Flutes-poured_74534 Regular TV viewers would have been watching keenly this past Sunday for results when the Emmy Awards were announced for some of their favourite TV shows. Our focus today &mdash; you guessed it &mdash; the menu and the copious amounts of wines and Champagne poured later on that night at the Governor&rsquo;s Ball. <br /> <br /> The Emmys After-Party Menu<br /> <br /> 7,400 attendees at Sunday evening&rsquo;s Emmy Awards made their way from the Microsoft Theater to the exclusive Governor&rsquo;s Ball held at the LA Convention Center for a three-course dinner prepared by Joachim Splichal, master chef and founder of the Patina Restaurant Group, executive chef of Culinary Gregg Wiele and pastry chef Frania Mendivil that, according to Sydney Mondry of InStyle online, &ldquo;created an elevated, agriculturally driven menu&hellip; homage to a new concept of luxury - the true elegance of nature&rdquo;. <br /> <br /> First Course:<br /> <br /> Heirloom Beets - Pistachio - goat cheese &ldquo;bonbons&rdquo;, blood oranges, preserved lemon, roasted eggplant pur&Atilde;&copy;e, baby fennel confit, lolla rossa, black olive &ldquo;soil&rdquo;, and tangelo vinaigrette<br /> <br /> Main Course: &ldquo;Turf & Turf&rdquo; - thyme-roasted tenderloin and slow-braised short rib, wild mushroom pithivier, rapini, rainbow carrots, and caramelised shallot jus; Dessert: Cocoa Chocolate Cr&Atilde;&copy;meux - Tropical coconut mousse, torched meringue, and exotic fruit.<br /> <br /> It is estimated that there were more than 250 chefs in the kitchen and around 1,000 wait staff to ensure flawless service.<br /> <br /> Wine by numbers<br /> <br /> This year Sterling Vineyards, the most visited winery in Napa Valley, was selected for the first time as the official wine sponsor of the 68th Emmy Awards season. Each Primetime Emmy winner received a bottle of Sterling Vineyards&rsquo; flagship wine, Platinum Cabernet Sauvignon, encased in a specially engraved and personalised gift box. An estimated 7,300 bottles of Sterling Vineyards wines were uncorked during the entire Television Academy&rsquo;s Award Season from July through to September, culminating in Sunday&rsquo;s Primetime Emmy Awards. Made entirely from exceptional Napa Valley fruit, the 2014 Sterling Vineyards Sauvignon Blanc and Cabernet Sauvignon was enjoyed throughout the star-studded evening by Emmy nominees, presenters and members of the Television Academy. Afterwards 5,040 bottles of Sterling Vineyards wines were uncorked at the Governor&rsquo;s Ball.<br /> <br /> Bubbly<br /> <br /> This year marks the second sponsorship appearance of Ferrari Trento, Italy&rsquo;s most awarded sparkling wine producer, as the official sparkling wine partner of the Emmy Awards season, which culminated in them pouring 30,000 flutes from 5,000 bottles for the nominees, winners and Governor&rsquo;s Ball guests. Ferrari is imported in Jamaica by GK&rsquo;s Harbour Wines & Spirits.<br /> <br /> It is my wish that our major awards events in Jamaica will some day have wines of this calibre being poured on a regular basis. <br /> <br /> Christopher Reckord - Information Technology Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail.com. You can also follow me on Facebook, Instagram, Snapchat, Periscope @chrisreckord and on Twitter: @Reckord<br /> <br /> http://www.jamaicaobserver.com/assets/13303506/229560__w300.jpg Local Food Thursday, September 22, 2016 12:00 AM The Michelin Man http://www.jamaicaobserver.com/food/The-Michelin-Man_74652 Exposing its hotel destinations to the wonders of Spanish cuisine has been a worthy preoccupation of Grupo Iberostar for a few years now. It was The Rock, which would next be added to the hospitality group&rsquo;s series #IBEROSTARChefOnTour with a kitchen-enthusiast Fernando Arellano, the 2-Michelin starred executive chef and patron of Castell Son Claret restaurant Zaranda in Mallorca. Sitting through seven courses, Thursday Life dined, and sipped on paired wine portfolios and varietals from Spain, last Saturday evening, at the Cornwall buffet restaurant at the Iberostar Grand Hotel Rose Hall, in the Second City. Our verdict? An experience that we were delighted to be part of. Our single regret: so few local chefs and caterers were in attendance. Why? They like us would have fully grasped the importance of simplicity! Interpret this to mean not overwhelming &mdash; but the delivery of clean plates of fresh interesting pairings like the tiger prawn with mango remoulade and ginger or the white garlic lobster, grapes and summer truffle and the masterfully paired veal tongue, glaced warm leek and potato salad &mdash; a feel good pop in the mouth of what could be best described as a refined goulash. The dessert &mdash; The four seasons of the Majorcan almond &mdash; an explosion of nutty sweet pleasure that brought the seven course dinner to a perfect end. Mention must also be made of the flawless service. Thursday Life eagerly looks forward to the next gastronomic affair which according to the property&rsquo;s affable manging director will be early next year. Feast your eyes on the tannic pours and gastronomic keystrokes enjoyed by gourmands and oenophiles as we made the right notes...<br /> <br /> http://www.jamaicaobserver.com/assets/13304317/229734__w300.jpg Local Food Thursday, September 22, 2016 12:00 AM VIDEO: A Ruling &lsquo;Passion&rsquo; http://www.jamaicaobserver.com/food/A-Ruling--Passion-_73212 Crossing the Atlantic, and over unto our fair Caribbean isle, the Pasqua brand confident in the welcoming palate of The Rock&rsquo;s oenophiles, partnered with its Jamaican distributor Select Brands 1876 Wines arm to showcase its Verona-based portfolio via a wine-pairing dinner, on September 6, at Uncorked in Sovereign North. A three-course dinner executed by Uncorked&rsquo;s new executive chef Damion Stewart &mdash; previously of CRU Bar & Kitchen and the CPJ Deli &mdash; and preceded by cocktails, gave invitees a solid window to familiarise themselves with the myriad bouquets of the winemaker&rsquo;s offerings. Guided by Pasqua Vineyards Export Manager and legacy Cecilia Pasqua, with the on-site support of Select Brands execs, Thursday Life discovers the &lsquo;passion&rsquo; behind this Italian family&rsquo;s traditions.<br /> <br /> (PHOTOS: KARL MCLARTY)<br /> <br /> http://www.jamaicaobserver.com/assets/13287930/227045__w300.jpg Local Food Thursday, September 15, 2016 2:00 AM VIDEO: Cooking With Kaci http://www.jamaicaobserver.com/food/Cooking-With-Kaci_73444 The Cooking with Kaci series stopped by the Audi Showroom Thursday last where, with the evening&rsquo;s co-host Harbour Wines & Spirits, it staged a successful cooking event. &ldquo;Mainland Say Cheese&rdquo; Brand Ambassador Kaci Fennell-Shirley welcomed all to an evening of delectable wine and cheese pairings. Audi Head of Business Damien Kerr and Group General Manager of ATL Automotive Matthew Cripps also welcomed guests to the Oxford Road showroom and encouraged them to enjoy the magnificent cars ready to be taken home. Cripps elicited laughter from those in attendance as he spoke of his first passion &mdash; notably cars, and his second &mdash; cheese and wine. <br /> <br /> The formalities over, Fennell-Shirley donned her apron to introduce guests to the many ways of incorporating Mainland cheese on their daily routine menu. The Miss Universe 2014 contestant and newly-wed assured the gathering of her ability to cook and shared that &ldquo;the apple doesn&rsquo;t fall far from the tree&rdquo; &mdash; a reference to her well-known caterer mum Kim Fennell.<br /> <br /> Guests enjoyed an array of small plates comprising Swiss beef sliders, shrimp pasta alfredo, Parmesan chicken wings with a dip consisting of Parmesan cheese, cream cheese and pesto, and Edam mac and cheese balls. Each offering which was paired with wine from Harbour Wines & Spirits made for a tantalising treat. If that wasn&rsquo;t enough, shortly after a brief Cooking with Kaci video, guests were offered cheese-themed desserts such as grapes bathed in cream cheese and drizzled with walnuts, and a classic Swiss cheese platter. One lucky lady, however, received a grandiose treat. Registered optometrist Dr Romea Mitchell was gifted a new red hot 2017 Audi Q3 by her ophthalmologist husband Dr Maynard Mcintosh. Indeed it was a marvellous night!<br /> <br />   http://www.jamaicaobserver.com/assets/13286618/227486_w300.jpg Local Food Thursday, September 15, 2016 12:00 AM Sunsplash Jamaican Cuisine http://www.jamaicaobserver.com/food/Sunsplash-Jamaican-Cuisine_73543 If you are passing through Brown&rsquo;s Town, St Ann, be sure to check out new restaurant Sunsplash. A mere three months old, the Jamaican and soul food restaurant with a full line bakery and ice cream parlour has become the town&rsquo;s hotspot, cultivating constant traffic as well as nods of approval as a result of both the food and warm welcome. From all appearances, at Sunsplash, the customer always comes first. <br /> <br /> Thursday Life visited the establishment last Friday and broke bread with its owner Michael Thorpe and his partner, author of Soul and former competitor on Food Network&rsquo;s Rewrapped, Chef Dawn Tyson, as the enterprising duo shared what inspired them to take their talents and a few recipes to Jamaica. <br /> <br /> Thorpe, being Jamaican-born, was ready to come home &ldquo;...to start a business out of philanthropic notions. (I) wanted to bring something back to Jamaica... and I later asked Chef Dawn to partner with me.&rdquo; <br /> <br /> Scrumptious food aside, what sets them apart from other restaurants in the area is their method of cooking. Sunsplash prides itself on being a farmto- table establishment. <br /> <br /> Tyson shared, &ldquo;We are working together with our farmer Rohan Ricketts as a cooperative. We are hoping to be 85 per cent farmto- table by November. <br /> <br /> We now get all of our produce from our farm and can soon add poultry and pork.&rdquo; It&rsquo;s early days yet, but according to Thorpe, &ldquo;Patrons can look forward to our continued standard of excellence in taste, quality and hospitality. Look for our changing main specials, daily soup specials and seasonal bakery specials.&rdquo; <br /> <br /> Kingston is also on the drawing board. Thursday Life looks forward.<br /> <br /> Address:<br /> <br /> 53 Main Street, Brown&rsquo;s Town<br /> <br /> St Ann, Jamaica<br /> <br /> Tel #:876-917-6957<br /> <br /> BBQ CHICKEN WINGS<br /> <br /> Ingredients:<br /> <br /> 3 pounds chicken wings<br /> <br /> 2 teaspoons dried thyme<br /> <br /> 1 teaspoon salt<br /> <br /> 1 teaspoon pepper<br /> <br /> 2 cups flour <br /> <br /> Your favourite BBQ sauce<br /> <br /> Oil for frying <br /> <br /> Method:<br /> <br /> Clean chicken and season with thyme.<br /> <br /> Mix flour, salt and pepper. <br /> <br /> Fry wings then cook for 7-8 minutes<br /> <br /> Rest cooked wings on paper towel to soak up excess oil. <br /> <br /> Toss chicken in BBQ sauce <br /> <br /> Save some of the sauce to use as a dip.<br /> <br /> Serve.<br /> <br /> SUNSPLASH STYLED COCONUT MACAROONS<br /> <br /> Ingredients:<br /> <br /> 5-1/3 cups sweetened shredded coconut<br /> <br /> 7/8 cup sweetened condensed milk<br /> <br /> 1 tsp vanilla extract<br /> <br /> 3 large egg whites<br /> <br /> 1/4 tsp salt<br /> <br /> Method:<br /> <br /> Preheat the oven to 325&deg;F.<br /> <br /> Set two oven racks near the centre of the oven and line two baking sheets with parchment paper. <br /> <br /> In a medium bowl, mix shredded coconut, sweetened condensed milk and vanilla extract, then set it aside. In the bowl, use an electric mixer to beat the egg whites and salt until stiff peaks form. <br /> <br /> Use a large rubber spatula to fold the egg whites into the coconut mixture. <br /> <br /> Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1&rdquo; apart. Bake for about 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden. <br /> <br /> Let them cool, then serve.<br /> <br /> http://www.jamaicaobserver.com/assets/13286705/228058_w300.jpg Local Food Thursday, September 15, 2016 12:00 AM Eleni&rsquo;s Rising Star http://www.jamaicaobserver.com/food/Eleni-s-Rising-Star_73883 It&rsquo;s difficult to concentrate on anything save the selection of breads and pastries at Eleni&rsquo;s, but a pause as we waited to pay our bill and a sweep of the establishment gave Thursday Life the opportunity to meet Diandra Dixon, or &ldquo; Seventeen&rdquo; as she is affectionately called at Eleni&rsquo;s Bakery as a result of her age. The former University of Technology (UTech), Jamaica student &mdash; she completed a one-year Baking Technology course &mdash; with a passion for baking, stemming from watching countless shows on the <br /> <br /> Food Network to co-founding the Dream Cakes Club at Ardenne High School, has landed a dream internship and she is determined to make the most of it ahead of continuing her education in Canada or France. Her long-term career goal is to become a world-renowned pastry chef.<br /> <br /> &ldquo;This opportunity has,&rdquo; explains Dixon, &ldquo;given me a chance to learn the ins and outs of the business. I&rsquo;ve learned a lot about French pastries and the type of ingredients needed to produce the best pastries and breads for your health. Fortunately, being around masters in their fields, I have had the opportunity to learn not only from their recipes and techniques but have gained insight into what makes a master a true master. I&rsquo;m the youngest here and feel great when people I don&rsquo;t know congratulate me on my work.&rdquo;<br /> <br /> Her advice to her peers: Follow your dreams! Never give up, especially when the going gets tough. Take every opportunity that you can to follow your dream and build your self-confidence. It is important to never stop learning. http://www.jamaicaobserver.com/assets/13286661/228319__w300.jpg Local Food Thursday, September 15, 2016 2:00 AM Tasting Sassicaia &mdash; one of the most soughtafter fine wines in the world http://www.jamaicaobserver.com/food/Tasting-Sassicaia_73766 It proved somewhat of a challenge - incredibly - to convene a group of busy wine lovers to enjoy with chef/patron Pierluigi &lsquo;PG&rsquo; Ricci of the multi-award-winning Italian restaurant Toscanini, a bottle of one of his prized possessions. Acccording to the wine press: &ldquo;one of the greatest wines in the world;&rdquo; &ldquo;Sassicaia, the most collectible Italian wine&rdquo;; &ldquo;one of the world&rsquo;s greatest Cabernet Sauvignon wines&rdquo;; &ldquo;one of the most sought-after fine wines in the world&rdquo; - and these are merely a few quotes on the celebrated Italian red wine. <br /> <br /> Breaking the rules - Super Tuscans<br /> <br /> In Italy, like most countries in Europe, the government regulates the type of grapes that can be grown in a certain region, similarly to how our coffee is regulated. Many years ago, a number of winemakers decided to break with tradition and grow varietals that were grown in other countries and not be shackled by the government laws. As a result of this they could not put the official region names on their wines, and they were classified as &lsquo;vino da tavola&rsquo;- Italy&rsquo;s lowest wine designation. These producers had to come up with interesting names for their products. These wines became unofficially classified as &ldquo;Super Tuscans,&rdquo; a term conjured up by the press and customers. Eventually the government modified the rules in an attempt to bring them back into some sort of regulation. The success of Sassicaia which inspired Tignanello contributed greatly to this.<br /> <br /> Way ahead of its time<br /> <br /> A wine made mainly from Cabernet Sauvignon was a fundamental change to the Tuscan and Piedmont tradition of Sangiovese and Nebbiolo, respectively. The innovative decision to plant this variety at the family&rsquo;s Tenuta San Guido was partly due to the similarity between this Tuscan terrain and that of Graves in Bordeaux. Made in the 1940s and initially consumed only by the family, friends and visitors, Sassicaia entered the world stage, after much prodding in 1968, to critical acclaim with its first international release, and thus the Super Tuscan Pioneer was born. Sassicaia is so distinctive it was granted its own DOC - Bolgheri Sassicaia - as of 1994 - a first for any Italian wine. PG brought not one, but two different vintages of Sassicaia for us to enjoy, the 2006 and the most sought-after 1985. <br /> <br /> 2006 Sassicaia, Tenuta San Guido<br /> <br /> Absolutely delicious, rich, powerful, yet elegant, with concentrated black fruit notes is what came to mind as I tasted the 2006 Sassicaia, which is 85% Cabernet Sauvignon and 15% Cabernet Franc. My fellow tasters - Select Brands executives, the husband-and-wife team of David and Tania McConnell - loved this wine, but we were all very intrigued with the ever-changing, ever- evolving, mesmerising 1985 Sassicaia in the other glass.<br /> <br /> 1985 Sassicaia, Tenuta San Guido<br /> <br /> When you sit with fellow wine lovers and share a bottle of one of the greatest wines ever produced, it&rsquo;s more of an experience than a tasting. Here is what the world&rsquo;s leading wine critic had to say about this wine: 100 points - James Suckling in the Wine Spectator - &ldquo;No wine has ever been as great as this from Sassicaia, and it is one of the best wines Italy has ever produced - June 1989&rdquo;; 100 points Robert Parker, The Wine Advocate- &ldquo;I have had this wine in tastings with 1985 and 1986 Bordeaux first-growths and top 1985 California Cabernets. In each tasting the 1985 Sassicaia has not only been my favourite, but the first choice of the majority of the tasters. Unquestionably one of the most compelling and dramatic Cabernet Sauvignons I have ever tasted, it continues to go from strength to strength. The colour remains an opaque black/purple, and the huge nose of minerals, licorice, blackcurrants, and smoky oak is persistent and intense. With extraordinary richness, full body, unbelievable concentration, and a moderately tannic, opulent finish, this thrilling wine remains young and largely unevolved. It has at least 20-25 years of longevity.&rdquo;<br /> <br /> On behalf of my fellow tasters I would like to thank Pierluigi &lsquo;PG&rsquo; Ricci for this once-in-a-lifetime experience; it&rsquo;s now our turn to reciprocate.<br /> <br /> Christopher Reckord - Information Technology Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail.com. You can also follow me on Facebook, Instagram, Snapchat, Periscope @chrisreckord and on Twitter: @Reckord<br /> <br /> http://www.jamaicaobserver.com/assets/13286739/228207_w300.jpg Local Food Thursday, September 15, 2016 2:00 AM Quick and healthy with Oji Jaja http://www.jamaicaobserver.com/food/Quick-and-healthy-with-Oji-Jaja_73170 Thursday Life joined Executive Culinary Artist and owner of virtual restaurant Ashebre Oji Jaja &mdash; in the kitchen&mdash; for a quick lesson on how to create healthy, delicious and visually appealing meals on a budget. The meals included a morning shake, vegetable omelette, guacamole, roast chicken sandwich, and fettuccine in pesto cream.<br /> <br /> Fettuccine in Pesto Cream<br /> <br /> Serves 1<br /> <br /> Ingredients:<br /> <br /> 4 oz dry fettuccine pasta<br /> <br /> 5 cups water<br /> <br /> 3 oz heavy cream<br /> <br /> 3 oz milk<br /> <br /> 1 tbsp Ashebre&rsquo;s Spicy Basil Pesto<br /> <br /> Method:<br /> <br /> In a sauce pan, bring water to a boil.<br /> <br /> Add pasta and stir continuously to prevent sticking.<br /> <br /> Cook for four minutes or until tender.<br /> <br /> Remove from water and set aside to cool.<br /> <br /> In a saut&eacute; pan, combine milk and heavy cream over medium heat until gently simmering.<br /> <br /> Add pesto to cream and simmer until fully incorporated.<br /> <br /> Add pasta and toss until fully coated.<br /> <br /> Serve immediately with your choice of vegetables.<br /> <br /> Vegetable Omelette<br /> <br /> Serves 1<br /> <br /> Ingredients:<br /> <br /> 2 eggs (beaten)<br /> <br /> 1 tbsp onion (diced)<br /> <br /> 1/2 tsp garlic (chopped)<br /> <br /> 1 tbsp bell pepper (diced)<br /> <br /> 1 oz cheese (shredded)<br /> <br /> 1/4 tsp Scotch bonnet pepper (chopped)<br /> <br /> 1 tsp coconut oil<br /> <br /> Method: <br /> <br /> Heat oil in non-stick saut&eacute; pan at medium heat. Add onion, garlic, bell peppers, tomatoes and saut&eacute; for 30 seconds. <br /> <br /> Add eggs and allow to set. Flip eggs and sprinkle with shredded cheese. <br /> <br /> Fold and serve immediately with your choice accompaniment.<br /> <br /> Roast Chicken Sandwich<br /> <br /> Serves 1<br /> <br /> Ingredients:<br /> <br /> 3 whole wheat bread (sliced and toasted)<br /> <br /> 4 oz rotisserie chicken (skinned and shredded)<br /> <br /> 2 oz guacamole<br /> <br /> 3 lettuce leaves<br /> <br /> 6 slices of tomato<br /> <br /> Method: <br /> <br /> Spread each slice of bread with guacamole and place all the chicken on one layer. <br /> <br /> Cover with the other slice of bread and add lettuce and tomatoes. <br /> <br /> Cover with final slice of bread and cut in two. Serve immediately.<br /> <br /> Guacamole<br /> <br /> Serves 8<br /> <br /> Ingredients:<br /> <br /> 1 avocado (peeled and diced small)<br /> <br /> 1 tsp onion (diced small)<br /> <br /> 1 tsp garlic (chopped fine)<br /> <br /> 1 tsp Scotch bonnet pepper (chopped)<br /> <br /> 1 small Roma tomato (diced)<br /> <br /> 1 tsp cumin (ground)<br /> <br /> 1 tbsp lime juice<br /> <br /> 1/4 tsp salt<br /> <br /> Method: <br /> <br /> In a bowl, combine all ingredients thoroughly. Cover and store in refrigerator until ready for use. <br /> <br /> May be topped with shredded cheese and served with fried green plantains, fried breadfruit or your choice of accompaniment.<br /> <br /> Ashebre&rsquo;s Morning Shake<br /> <br /> Serves 2<br /> <br /> Ingredients:<br /> <br /> 1/2 cup banana<br /> <br /> 2 oz papaya<br /> <br /> 2 oz muesli<br /> <br /> 4 oz plain yoghurt<br /> <br /> 2 oz pineapple<br /> <br /> 2 cups milk<br /> <br /> 2 tbsp honey<br /> <br /> 1/4 tsp cinnamon<br /> <br /> 1 tsp vanilla<br /> <br /> Salt to taste<br /> <br /> Method: <br /> <br /> Place all ingredients in blender and pur&eacute;e until smooth. <br /> <br /> Serve over ice or store in refrigerator until ready for use. <br /> <br /> Garnish with pineapple.<br /> <br />   http://www.jamaicaobserver.com/assets/13271462/226783__w300.jpg Local Food Thursday, September 08, 2016 12:00 AM Video: Welcome To Eleni&rsquo;s http://www.jamaicaobserver.com/food/Welcome-To-Eleni-s_73104 After weeks of social media alerts, Eleni&rsquo;s French breads and patisserie has finally opened its doors. The timing, Sunday afternoon, could not have been better.<br /> <br /> Patrons came out in droves as word spread that the baguettes and pastries were worth leaving the Sunday lunch preparations for. <br /> <br /> Indeed, when Thursday Life arrived at Sovereign North at minutes to six, the stock was almost depleted. Thankfully, our reliable photographer was in place moments after the noon opening to capture the many bread enthusiasts. <br /> <br /> The establishment is owned and operated by husband and wife Eleni Daperis and Dmitri Toupikov, along with Ricardo Barrett. Prior to last December when they moved to Jamaica, Eleni and Dmitri called Montreal, Canada home.<br /> <br /> To say that the well-appointed, fully air-conditioned bakery has opened to rave reviews would be an understatement! Everything in this 1,600 square-foot endroit is baked on location and in full view of patrons. <br /> <br /> &ldquo;We will get better,&rdquo; shared Eleni with Thursday Life &ldquo;There&rsquo;ll be new additions each day.&rdquo; The bakery opened Sunday with 20 different types of (French) bread, two Italian breads and over 1,500 units of goodies. &ldquo;Sandwiches, salads and fresh juice will soon be on the menu,&rdquo; continued Eleni. We want to incorporate as many local ingredients as possible.&rdquo;<br /> <br /> Since opening Sunday, there has been little time to rest, with the bakers working throughout the night to ensure that the customer who arrives at 7:00 am is guaranteed a loaf or two of fresh bread. <br /> <br /> &ldquo;This is my passion. I fell in love with Jamaica and yes, I love jerk chicken, but this &mdash; be it a naseberry turnover or baguette &mdash; is how I like to start my mornings.&rdquo; The way things are going, we might all be following suit. <br /> <br /> Eleni&rsquo;s<br /> <br /> 9 Sovereign North<br /> <br /> Shop # 7<br /> <br /> 29 Barbican Road<br /> <br /> Kingston 6<br /> <br /> Tel # (876) 584-7210<br /> <br /> http://www.jamaicaobserver.com/assets/13271419/226821__w300.jpg Local Food Thursday, September 08, 2016 12:00 AM Feeding yourself at University http://www.jamaicaobserver.com/food/Feeding-yourself-at-University_73161 &ldquo;Broke university student&rdquo; is a term coined to describe the many students found on campuses around the world who are often broke for myriad reasons &mdash; tuition, books, room and board, food, the cost of which all adds up. However, the one thing that physically keeps them going &mdash; notably eating well &mdash; is the one thing that is most often placed on the back burner (pun definitely intended). No better time we reckon for Thursday Life to pay a visit to the University of the West Indies, Mona, and the University of Technology UTech).<br /> <br /> Devene Gayle<br /> <br /> School/Major: University of Technology, Jamaica, Nursing<br /> <br /> Weekly Budget: $5,000<br /> <br /> Breakfast: Porridge or sandwich<br /> <br /> Lunch: Home-cooked chicken (any meat), vegetables and rice<br /> <br /> Dinner: Sandwich or cereal<br /> <br /> Jordan Hamilton<br /> <br /> School/Major: University of Technology, Jamaica, Dietetics & Nutrition<br /> <br /> Weekly Budget: $8,000<br /> <br /> Breakfast: Sandwich or nuggets<br /> <br /> Lunch: Box lunch<br /> <br /> Dinner: Chicken and rice<br /> <br /> Amoya Wright<br /> <br /> School/Major: University of Technology, Jamaica, Nursing<br /> <br /> Weekly Budget: $1,500<br /> <br /> Breakfast: Sandwich or cooked meal<br /> <br /> Lunch: Box lunch or patty<br /> <br /> Dinner: Normally no dinner<br /> <br /> Jordane Jonas<br /> <br /> School/Major: University of Technology, Jamaica, Medicine<br /> <br /> Weekly Budget: $3,000<br /> <br /> Breakfast: Sandwich<br /> <br /> Lunch: Box lunch or patty<br /> <br /> Dinner: Chicken and rice <br /> <br /> Tonni-Gaye McLean<br /> <br /> School/Major: University of Technology, Jamaica, Dietetics & Nutrition<br /> <br /> Weekly Budget: $8,000<br /> <br /> Breakfast: Fruit smoothie<br /> <br /> Lunch: Box lunch <br /> <br /> Dinner: Smoothie or chicken and rice<br /> <br /> Joan Clarke<br /> <br /> School/Major: University of Technology, Jamaica, Hospitality & Resort Management <br /> <br /> Weekly Budget: $5,000<br /> <br /> Breakfast:cereal or cooked meal<br /> <br /> Lunch: Smoothie or panini <br /> <br /> Dinner: Chicken and vegetables<br /> <br /> Horace Royal<br /> <br /> School/Major: University of Technology, Jamaica, Electrical Engineering<br /> <br /> Weekly Budget: $3,500<br /> <br /> Breakfast: Sandwich <br /> <br /> Lunch: Box lunch or patty<br /> <br /> Dinner: Home-cooked meal<br /> <br /> Kevaughn Walker, Aaron Reid and Rohan Adams<br /> <br /> School/Major: University of the West Indies, Mona, Pre-UWI<br /> <br /> Weekly Budget: $7,500<br /> <br /> Breakfast: Smoothie<br /> <br /> Lunch: Vegan dishes (ie tofu, salad, fruits and vegetables)<br /> <br /> Dinner: Vegan dishes (ie tofu, salad, fruits and vegetables<br /> <br /> Danuel Williams<br /> <br /> School/Major: University of the West Indies, Mona, Computer Science<br /> <br /> Weekly Budget: $2,500<br /> <br /> Breakfast: If at all, a muffin<br /> <br /> Lunch: Box lunch or patty<br /> <br /> Dinner: Chicken and rice http://www.jamaicaobserver.com/assets/13272253/226848__w300.jpg Local Lifestyle Thursday, September 08, 2016 2:00 AM Over The Moon http://www.jamaicaobserver.com/food/Over-The-Moon-_73068 Palace Resorts, the five-star, all-inclusive resort accommodations, partnered with the Jamaica Tourist Board (JTB) to bring authentic Jamaican flavours to the Taste of Tennis event that took place last week at the W, New York. <br /> <br /> The Taste of Tennis is widely considered the world&rsquo;s premier food and tennis Experience. This year&rsquo;s Taste of Tennis featured mouthwatering bites from leading tastemakers and buzzworthy chefs such as Dennis McIntosh, executive chef of Moon Palace Jamaica Grande, Marcus Samuelsson chef/patron Harlem&rsquo;s Red Rooster, and Adam Schop, the talented mind behind NYC&rsquo;s Caribbean hotspot, Miss Lily&rsquo;s. Also in attendance were Donnie Dawson, Deputy Director of Tourism, Sales/USA and Latin America for the Jamaica Tourist Board (JTB), tennis star Venus Williams, and former Bachelorette Andi Dorfman. http://www.jamaicaobserver.com/assets/13271409/226711_w300.jpg Local Food Thursday, September 08, 2016 12:00 AM Veuve Clicquot Rich &mdash; A Masterstroke or Sacrilege? http://www.jamaicaobserver.com/food/Veuve-Clicquot-Rich---A-Masterstroke-or-Sacrilege-_73129 Every business needs to grow revenue and profits in order to survive, so we chip away at costs and are forced to either sell more of our products and services to existing customers or sell to new customers. In a move that once seemed unthinkable, luxury Champagne producer Veuve Clicquot has produced a champagne specifically for making mixed drinks in order to attract young new customers who are trendy, connected and free-spirited. Veuve Clicquot Rich was introduced mid-last year; however, it has just made it to our shores.<br /> <br /> Sweet<br /> <br /> Rich is inspired by &ldquo;Veuve Clicquot&rsquo;s history of innovation&rdquo;. The sweeter Champagnes circa Madame Clicquot - were called &ldquo;rich&rdquo; wines. Veuve Clicquot Rich is a blend of 45 per cent pinot noir, 40 per cent pinot meunier, and 15 per cent chardonnay presented in a very silvery discoball-esque bottle.<br /> <br /> In the Champagne-making process, there is a stage that takes place between disgorging and final corking. It involves topping off the wine with a mixture of the base wine, sugar, preservative, and sometimes alcohol. Sugar addition is called dosage, and the added liquid mixture is called a liqueur d&rsquo;exp&eacute;dition. Your typical champagne is around 9g/l of sugar, RICH is 60g/l; it is sweet. Newer wine drinkers always seem to prefer sweet wines.<br /> <br /> Clicquology - Rich is for mixology<br /> <br /> Veuve Clicquot Rich is designed to be mixed with fruits, vegetables, teas and/or herbs. At a recent tasting hosted by local importer J Wray & Nephew, we were given very specific mixing instructions: place five ice cubes in an enlarged burgundy-shaped glass, choose one (1) ingredient and then pour chilled Veuve Clicquot Rich. I enjoyed both the pineapple and the lime zest drinks (or dare I say Clicquot RICH cocktails). <br /> <br /> Veuve Clicquot is not the first Champagne house to get creative. In our market we also have Mo&euml;t & Chandon&rsquo;s Ice Imp&eacute;rial, which was designed to be poured over ice - most persons don&rsquo;t actually follow the guidelines at all, they just pour and drink. Will they log on to Clicquology? <br /> <br /> One wonders, what would Philippe Clicquot-Muiron, Fran&ccedil;ois Clicquot and Barbe-Nicole Ponsardin (Madame Clicquot) think of its latest incarnation?<br /> <br /> Christopher Reckord - Information Technology Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail.com. You can also follow me on Facebook, Instagram, Snapchat, Periscope @chrisreckord and on Twitter: @Reckord http://www.jamaicaobserver.com/assets/13271405/226875_w300.jpg Local Lifestyle Thursday, September 08, 2016 2:00 AM To invest in your education is to invest in your health http://www.jamaicaobserver.com/food/To-invest-in-your-education-is-to-invest-in-your-health_72698 Being at university or college is akin to holding down a full-time job. You have to be dedicated, alert and always ready. This can prove stressful. Taking care of yourself means eating well and getting sufficient rest. Frances Mahfood, nutritionist at the Heart Foundation, responds to the following questions asked by many students.<br /> <br /> What is the most important meal of the day and why?<br /> <br />  <br /> <br /> Breakfast is the most important meal for a student and for everyone because it sets the tone for the day. I suggest a balanced meal that consists of carbohydrates, protein and a little healthy fat. Carbohydrates are the preferred fuel for the brain. Include a hot beverage and reduce added sugars.<br /> <br />  <br /> <br /> Why is it imperative to eat healthy while in school?<br /> <br />  <br /> <br /> It is imperative to eat healthy not only while in school but for the rest of your life. Consuming properly balanced meals that consist of protein, starch, healthy fats, vitamins and minerals from fruit and vegetables support students&rsquo; day- to-day activities, protecting their cells from environmental damage. It keeps the immune system functioning well and able to fight off viruses. A healthy lifestyle is also important. Sleep, exercise (20 minutes a day) and eating timely meals help to prevent blood sugar lows, headaches, and sweats.<br /> <br />  <br /> <br /> What foods reduce stress?<br /> <br />  <br /> <br /> Foods that reduce stress are those that release dopamine and serotonin... foods that are also rich in folate can help.<br /> <br /> A few examples of these foods are:<br /> <br /> -Green, leafy vegetables <br /> <br /> -2 squares of dark chocolate<br /> <br /> - Salmon<br /> <br /> -Pistachio nuts <br /> <br /> -Avocado <br /> <br /> -Seeds (sunflower seeds, pumpkin seeds or chia seeds) <br /> <br /> A 20-minute walk works too<br /> <br />  <br /> <br /> As a student what is the best way to eat healthy while on a budget?<br /> <br />  <br /> <br /> Eating healthy on a budget requires planning a 7-day menu! Cook enough to have leftovers and always buy local and what&rsquo;s in season.<br /> <br /> What foods keep you alert and focused during exams?<br /> <br /> Think of a long exam as a marathon! You need fuel for both. Two hours before an exam eat a proper balanced meal such as chicken, rice and peas, and boiled pumpkin. Drink water and 30 minutes before the exam eat a ripe banana, an orange or a handful of nuts. These foods will maintain your blood sugar, which is key in maintaining mental awareness.<br /> <br /> &mdash; Text and Photos: Monique Thomas<br /> <br />  <br /> <br />  <br /> <br /> http://www.jamaicaobserver.com/assets/13272246/226756_w300.jpg Local Food Thursday, September 08, 2016 2:00 AM SWEET SUMMER&rsquo;S END http://www.jamaicaobserver.com/food/SWEET-SUMMER-S-END_72188 Roaming around Kingston, it was not hard to spot a fruit vendor on every corner. Our eyes were fixated on the mouth-watering pineapples, watermelons, mangoes and other delights that adorned every stall. Jamaica&rsquo;s lush landscapes provide Mother Nature&rsquo;s candy for us all. Given the rainfall this summer, there is a surplus of fruit and vegetables for all to not only enjoy but benefit from. <br /> <br /> Over the past years it has become a rising trend to consume all natural foods and pay attention to your health and wellness. Rather than just buying whatever is being sold to us, now more than ever we tend to read the labels more frequently and ask more questions. An easy way to know exactly what is going into your body is to buy all natural and if possible, organic foods such as vegetables and fruits. Many of us grew up knowing we should eat these natural delights because they are &ldquo;good for us&rdquo;, but how many of us really know the superpowers they possess? Here are a few benefits and juicy recipes to assure a sweet end to your summer.<br /> <br /> 4 BENEFITS FROM THE FRUITS FOUND IN YOUR LOCAL MARKETS :<br /> <br /> (watermelons, papayas, mangoes, pineapples, oranges, etc.)<br /> <br /> -Immune System Booster <br /> <br /> Fruits such as pineapples, papayas, mangoes and oranges are packed with Vitamin C and A providing a good defence from many ailments.<br /> <br /> -Radiant Skin  <br /> <br /> Fruits such as watermelon, being 92% H20, keep the skin supple while quenching your thirst on a hot summer&rsquo;s day. Other than their high water content, they contain Vitamin C. Vitamin C is not only good for your immune system but it is the anti-ageing secret passed on from generation to generation. The more you get, the more radiant you will look<br /> <br /> -Digestion <br /> <br /> All natural, easy to consume, and rich in fibre and water, consuming fruits is one of the best ways to promote regular digestion activity. Papayas in particular contain a proteolytic enzyme called papain. Papain helps break down undigested waste from protein which helps food move through your system normally. <br /> <br /> -Instant Energy <br /> <br /> A great alternative for coffee or energy drinks, fruits naturally give you instant energy whenever you need it. The good thing about using this instead is that you are less likely to crash because fruits contain a simple sugar called fructose. This simple sugar takes longer to digest which helps stabilise your blood sugar better than other sources of energy. <br /> <br />  <br /> <br /> Blend and Pour Smoothie Recipes <br /> <br />  <br /> <br /> Wake up Sunshine:<br /> <br /> Rich in vitamin C, this is the ideal smoothie to wake you up and boost your immune system in preparation for the productive day ahead.<br /> <br /> 1 Orange<br /> <br /> 1 Banana<br /> <br /> 1 tbsp. honey<br /> <br /> 1/3 cup of Greek yoghurt<br /> <br /> 1/2 cup of ice<br /> <br /> Liver Cleanse:<br /> <br /> This is the perfect smoothie to end a summer of partying. Give your liver a break by blending up this delicious recipe.<br /> <br /> 1 cup of papaya<br /> <br /> 1 cup of pineapple<br /> <br /> 1 tbsp. of papaya seeds <br /> <br /> 1 cup of coconut water<br /> <br /> 1/2 cup of ice<br /> <br /> Watermelon Love:<br /> <br /> Packed with anti-oxidants and H20, this smoothie is a great mid-day refresher.<br /> <br /> 1/2 of an average sized watermelon<br /> <br /> 1/2 cucumber<br /> <br /> 1/4 cup mint leaves<br /> <br /> 1 tbsp honey<br /> <br /> 1/2 cup of ice<br /> <br /> &mdash; Text and Photos by Monique Thomas<br /> <br />   http://www.jamaicaobserver.com/assets/13255993/225147_w300.jpg Local Food Thursday, September 01, 2016 12:00 AM A Heightened Lunch Experience http://www.jamaicaobserver.com/food/A-Heightened-Lunch-Experience_72415 Fancy Sunday lunch at 700 feet above sea level on over 100 acres of land at one of Ocho Rios&rsquo;s premier attractions? Then join Thursday Life on the 15-minute ascent on the Rainforest Sky Explorer. <br /> <br /> We are back once more at Mystic Mountain Rainforest in Ocho Rios, which incredibly &mdash; it&rsquo;s been open for eight years &mdash; remains a hidden gem for many. If your bucket list does not include being suspended by a single wire, hundreds of feet in the air on a chair, there is, via a rugged track, an alternative way to the top.<br /> <br /> The slow ascent (it appears much faster on the descent) years after our initial one still inspires respect for the trio of developers &ndash; Mike Drakulich, the late Barbara Lulich and Horace Clarke &ndash; who so loved Mother Nature that out of abiding respect left every tree intact. Indeed, in developing the design, care was exercised to dramatically reduce the impact to the forest environment. This was accomplished by using the latest design in chairlift towers the &lsquo;F&rsquo; tower, along with helicopters to transport equipment and construction material to the site, thus preserving the natural surroundings. <br /> <br /> Our ride ends at the Olympic Pavilion, a formidable tribute to our heroes of the 2008 Beijing Olympics.<br /> <br /> A few more steps take us up to Mystic Dining, where gusts of fresh air and the Caribbean Sea below create the perfect setting.<br /> <br /> Menu options are, thankfully, not overly ambitious, and conversation in-between sips and watching the activities below of families enjoying the pool, children and adults enjoying bobsled rides down a bobsled track that was carried piece by piece through the forest, while the track itself hugs the natural limestone cliff through the sloping hilly interior, allow time for the orders to be filled by Ann Marie Menzie, our server. <br /> <br /> Thursday Life meets the chef&rsquo;s assistant, Tasheca Bowen, who has been at the Mystic Dining range for three years. Taught to cook by her grandmother Linette, the former Ocho Rios High and Heart Runaway Bay graduate is pleased with how her culinary skills have been developing. Thursday Life is too, and highly recommends her escoveitched fish and bammy wafers. The smoked jerk pork is an entire article in itself. There was no convincing Bowen to share the secret recipe.<br /> <br /> Here&rsquo;s hoping that you&rsquo;ll feel the urge to visit soon and enjoy the food, ambience and positive interaction with the staff.<br /> <br /> The only complaint&hellip; no dessert offerings. http://www.jamaicaobserver.com/assets/13256171/225523__w300.jpg Local Food Thursday, September 01, 2016 12:00 AM Heineken House Food http://www.jamaicaobserver.com/food/Heineken-House-Food-_72375 THE place to be last Saturday for food, drinks, and entertainment was undoubtedly Heineken House. On Friday, the brand had hosted an event focusing on fashion and art, but on Saturday it was all about food, drink, and music. Foodies and executives alike attended the affair, ready to enjoy delectable cocktail dishes, beverages and performances from special guests. <br /> <br /> A full house meant many mouths to feed, and suppliers &mdash; Rainforest Foods and CPJ Foods &mdash; ensured appetites were fully satisfied. CPJ Foods served salmon cakes, steak sliders, baconwrapped shrimp, tempura-battered fish fillet, coconut shrimp, and deep-fried ravioli stuffed with cheese. <br /> <br /> There was something for everyone. Rainforest Seafoods served quick and easy seafood burgers with a side of potato wedges. These dishes which were paired with Heineken Brewjito mixes or Heineken Star Cocktails certainly tantalised the taste buds. <br /> <br /> If that wasn&rsquo;t enough, you also got the chance to enjoy the sweet melodies of various artistes including Ras-I, Sevana, and Christopher Martin while relishing these delightful pairings. What a night!<br /> <br /> MIX IT UP:<br /> <br /> Heinekin Brewjito<br /> <br /> A mojito with a beer twist.<br /> <br /> 1/2 oz. simple syrup<br /> <br /> 1/2 oz. lime juice<br /> <br /> 3 oz Heineken<br /> <br /> 8 mint leaves<br /> <br /> METHOD:<br /> <br /> &bull; Combine simple syrup, lime juice and 8 mint leaves in a 12 oz. glass.<br /> <br /> &bull; Use muddler to crush the mint leaves and get the flavours mixing.<br /> <br /> &bull; Add ice then three ounces of Heineken and stir gently.<br /> <br /> Serves 1<br /> <br /> http://www.jamaicaobserver.com/assets/13256505/225497__w300.jpg Local Lifestyle Thursday, September 01, 2016 12:00 AM Two Sisters Widen The Family Circle http://www.jamaicaobserver.com/food/Two-Sisters-Widen-The-Family-Circle_72179 Take heed everyone: It&rsquo;s Jamaica time and Family Circle magazine is feeding the fire. As the magazine with the fifth highest circulation in the US, Family Circle is as mainstream as it gets, and that&rsquo;s a huge score for Suzanne and Michelle Rousseau who copped a seven-page spread in the magazine&rsquo;s August issue. Dubbed &ldquo;One Love: A Jamaican Style Dinner Party&rdquo;, the feature serves up a delicious helping of the Rousseau ladies&rsquo; stylish and inspired interpretations of Jamaican classics like rice and peas and beef patties, delivered here with chutney and cheese. &ldquo; Family Circle is the magazine you see at every supermarket checkout across America. Connecting with such a wide audience is exciting for us and really affirms that our food style can flavour kitchens from Port of Spain to Punxsutawney,&rdquo; said Michelle Rousseau.<br /> <br /> http://www.jamaicaobserver.com/assets/13255553/225073__w300.jpg Local Food Thursday, September 01, 2016 12:00 AM The rarefied Dom P&eacute;rignon Pl&eacute;nitude 2 http://www.jamaicaobserver.com/food/The-rarefied-Dom-P-rignon-Pl-nitude-2_72362 Last week, J Wray & Nephew partnered with Mo&euml;t-Hennessy to release the DomP&eacute;rignon 1998 P2 champagne to the Jamaican market. Moet & Chandon and Dom P&eacute;rignon brands are owned by French luxury giant Mo&euml;t Hennessy o Louis Vuitton (LVMH). <br /> <br /> A portion of every vintage of Dom P&eacute;rignon is retained and aged within the cellars. This allows each new generation of winemakers to taste older vintages, to understand the history and unique style of the wine, and most importantly to observe how each vintage develops and matures with age. <br /> <br /> Why is Dom P&eacute;rignon so special?<br /> <br /> To understand what makes this wine so special and rare, it is necessary to appreciate how Champagne is made and more importantly, how it is aged. Champagne begins its life as &lsquo;still wine&rsquo; made with the very best grapes, and then a very special mixture of sugar and yeast called a &ldquo;liqueur de tirage&rdquo; is added to the wine. The yeast eats the sugar and a second fermentation occurs producing carbon dioxide (the bubbles), which is now trapped in the sealed bottle. Also trapped in the bottle at this time is the dead yeast; the bottle is laid to rest and age - in the industry jargon &ldquo;the champagne is resting on its lees (the dead yeast)&rdquo;. This is the important part: by law non-vintage Champagne must not be sold for 15 months after harvest, and vintage Champagne (all Dom P&eacute;rignon is vintage) is not allowed to be sold for 36 months. Dom P&eacute;rignon, which only makes Champagne in the very best years with the best weather conditions, holds its Champagnes for at least seven years. <br /> <br /> What exactly is P2?<br /> <br /> Dom P&eacute;rignon&rsquo;s Chef de Cave (what the winemaker is called in Champagne) Richard Geoffroy explained their discovery about the ageing process. Rather than improving steadily as is the case with many wines, Dom P&eacute;rignon peaks at three distinct times during its life cycle, although the timing of the peaks may vary from vintage to vintage. The first peak (&lsquo;phase de plenitude&rsquo; in French or P1) at about seven years, is the stage when the wine is at its most vibrant and the majority of the vintage is released into the market. The second peak -P2- usually occurs between 15 and 23 years and is the stage when the wine takes on greater depth and vigour. The third - P3, from 25 years onwards, is when the wine reaches full maturity and takes on an extra dimension of complexity. So to simplify, Dom P&eacute;rignon holds back some of the Champagne for a lot longer, tests it along the way and then re-releases it when it gets to that second peak - P2. The current P2 is the 1998 vintage. It was originally released and sold back in 2005, so if you happen to have a bottle of the 1998 vintage, no matter how perfectly stored, it would not have aged like the 1998 that is still resting on the lees in the original unopened bottles at the winery. Dom P&eacute;rignon used to call its late-release Champagnes Oenoth&egrave;que, but this name will now be retired.<br /> <br /> So how did it taste?<br /> <br /> I wish we&rsquo;d had the original release 1998 to taste side by side with the 1998 P2. However, J Wray & Nephew poured copious amounts of Dom P&eacute;rignon 2004, which showed elegant white fruit on the nose supported by silky fresh beautiful balanced palate, classic toasted notes to give a rounded finish and denote a fully realised maturity.<br /> <br /> The Dom P&eacute;rignon P2 was softer, smoother, more elegant and much more exquisite. I was very surprised by its energy and vibrancy coming from a 1998 wine. Let&rsquo;s just say that after the Dom P&eacute;rignon 1998 P2, one did not want to go back to Dom P&eacute;rignon 2004 P1. <br /> <br /> Mo&euml;t & Chandon&rsquo;s Ambassador Nathan Benfrech ended the tasting by reminding the select group that only 50-60 bottles of Dom P&eacute;rignon 1998 P2 will be available for sale in Jamaica. <br /> <br /> Rarefied luxury comes with a price tag of $70,000 + tax per bottle. There was for Thursday evening last an introductory offer. <br /> <br /> Christopher Reckord - Information Technology Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail.com. You can also follow me on Facebook, Instagram, Snapchat, Periscope @chrisreckord and on Twitter: @Reckord http://www.jamaicaobserver.com/assets/13256191/225393_w300.jpg Local Food Thursday, September 01, 2016 12:00 AM VIDEO: An Ochi Landmark http://www.jamaicaobserver.com/food/An-Ochi-Landmark_71721 News of the opening of restaurants travels fast with many of our fickle &lsquo;foodies&rsquo; descending upon them for the launch &ndash; alas, never to be seen again! These are the same individuals who love to bemoan the lack of food establishments on our beloved island. Here&rsquo;s the reality: for restaurants to stay open, they need patrons on a regular basis.<br /> <br /> A new establishment needs time to sort out the kinks in order to run a seamless operation. It takes practice and resources for training. Training must be consistent and the owners must ensure quality service. This means being on site or having trained managers enforcing quality service.<br /> <br /> Repeat business is more about a feel-good situation than the best food. Think Cheers, where everybody knows your name, and service matters. <br /> <br /> With the completion of the highway, Ocho Rios is a comfortable hour from Kingston, so lunching in Ochi or even having dinner, for that matter, is not as arduous a drive as it was before. Let&rsquo;s not forget that we used to drive to Moneague to dine at Cafe Aubergine.<br /> <br /> Five of us set out late Sunday morning for Mainland China, Ochi&rsquo;s newest eatery which is housed inside the elegant Landmark Plaza behind a red door.<br /> <br /> The restaurant, which officially opened on August 5 and is owned by Danny Galani, mirrors his vision to provide a new and unique concept for locals to enjoy. &ldquo;He saw an opportunity,&rdquo; explained the restaurant&rsquo;s operations manager Martin Madan, &ldquo;to create a restaurant for the people of Ocho Rios that could provide an enjoyable ambiance, great location, great food and a high level of service, but with reasonable prices and value for money.&rdquo;<br /> <br /> It appears to be finding traction. <br /> <br /> What&rsquo;s in a name? Lots, it appears&hellip;<br /> <br /> The name Mainland China represents the variety of Asian cuisines on the menu &ndash; including Cantonese, Mandarin, &ldquo;American-style Chinese&rdquo; and North Indian kababs. <br /> <br /> Ample thought went into crafting the ambitious menu&hellip;<br /> <br /> &ldquo;The rich culinary history of North India has been brought to our shores,&rdquo; according to marketing consultant Brandon Wark and restaurant operations manager Mark Madan who both worked in the cruise ship industry. &ldquo;North Indian cuisine has a rich history that dates back over 4,000 years&hellip; &ldquo;The traditional cooking style is the clay oven or Tandoor. Tandoor cooking requires a high level of expertise. The meats are marinated for 18 or more hours in traditional North Indian spices and sauces and then cooked at a high temperture in the Tandoor oven. Tandoor cooking requires many years of expertise to create the perfect combination of spices.&rdquo; Indeed, the Indian cuisine head chef Nick Krishna Dasis is certainly kept busy dipping kababs in and out of the Tandoor oven. <br /> <br /> Chinese & Jamaican<br /> <br /> The Chinese cuisine represents a modern take on many Chinese traditional dishes with a selection of Cantonese and Mandarin styles. <br /> <br /> Jamaican cuisine is prepared by local chefs with the menu changed daily.<br /> <br /> There are over 200 reasonably priced dishes&hellip; indeed, the fact that prices are quoted in local currency lends credeuce to wanting to attract local patrons. http://www.jamaicaobserver.com/assets/13239833/224168__w300.jpg Local Food Thursday, August 25, 2016 12:00 AM From Ally&rsquo;s Kitchen http://www.jamaicaobserver.com/food/From-Ally-s-Kitchen_71632 Ally&rsquo;s Fish Fry is back by popular demand every Friday until the second week of September and thereafter once a month.<br /> <br /> What&rsquo;s on the menu? &ldquo;All your favourites,&rdquo; shared the award-winning caterer Allison Porter-Smalling as Thursday Life popped by last week Friday.<br /> <br /> All things comforting were certainly on the menu: herb-crusted pork, chicken, steamed fish, mannish water with sides of corn on the cob, jerk yam, roast sweet potato and mixed green salad. <br /> <br /> Our order of herb-crusted pork with jerk yam and jerk chicken with roast sweet potato and mixed green salad was absolutely delicious. we could talk forever about the pork and Ally&rsquo;s jerk chicken, but will instead suggest that you try it for yourself. <br /> <br /> Ally&rsquo;s Kitchen encourages repeat visits because the food is moreish and reasonably priced. Our bill was $2,650 &ndash; enough by the way to feed four. So turn the pots down this weekend and leave the cooking to Ally&rsquo;s Kitchen. http://www.jamaicaobserver.com/assets/13239866/224030__w300.jpg Local Food Thursday, August 25, 2016 12:00 AM Wines from the land of Don Quixote - http://www.jamaicaobserver.com/food/Wines-from-the-land-of-Don-Quixote--_71569 Hailing from Ewarton, St Catherine, Verbert &lsquo;Jerry&rsquo; Sutherland, whose mother &lsquo;Olive&rsquo; of blessed memory told him that &ldquo;anything is possible&rdquo;, has chosen to honour her by naming his new wine import company Olive International Investments. As many great entrepreneurial stories begin - a chance meeting perhaps - two military men meet while on NATO business in Germany, and Jerry (now with British Military) invites Felix Aguirre (Spanish Military) for a Jamaican dinner. Felix brings a bottle of Spanish wine, which perfectly complements the fare. Jerry gets an idea, and Olive International Investments is born. <br /> <br /> Olive International not only has regional distribution rights for the wines of the Los Pozos de Daimiel cooperative from Spain, but also plans to take Jamaican products to the Spanish market. At the launch held last week, at the Bahia Principe Jamaica Resort in Runaway Bay, under the distinguished patronage of Carmen Rives, charg&Atilde;&copy; d&rsquo; affaires at the Spanish Embassy in Jamaica, directors Troy Cockings, Verbert &lsquo;Jerry&rsquo; Sutherland and their core investors presented the wines that will be offered to the Jamaican market.<br /> <br /> The land of Don Quixote<br /> <br /> Los Pozos de Daimiel is situated in the Ciudad Real province in La Mancha, the region in which Spanish novelist Cervantes set his famous novel around the adventures of Don Quixote. La Mancha is one of the Denominaciones de Origen (designations of origin) of fine wine in Spain and is the largest continuous vine-growing area in the world. &ldquo;Los Pozos de Daimiel&rdquo; was formed by 126 local farmers, with deeply rooted tradition and pride in their lands, as well as a love and care of their own environment. <br /> <br /> The wines<br /> <br /> The wines of Los Pozos de Daimiel selected by Olive International are well suited for Jamaican and International mass markets. Indeed, most are fresh, fruit-forward with two semi-sweet offerings in the mix. The premium wine will appeal to more serious wine aficionados. <br /> <br /> The two entry-level wines are branded as Las Tablas Blanco and Las Tablas Rosado. Las Tablas Blanco has a pleasant balance of acidity and sweetness and pairs well with most spicy foods when served very cold.<br /> <br /> It is made with 100% Air&Atilde;&copy;n grapes, which in 2004 was the most planted grape varietal in the world; today it is ranked the third most planted. Equally pleasant is the Las Tablas Rosado; this ros&Atilde;&copy; made with 100% Syrah (Shiraz) had a hint of fizz when I tasted it last week. Served cold, it is a crowd pleaser with good acidity and sweetness balance. Next up the totem pole are the wines in the Clavile&Atilde;&plusmn;o family. They tend to be young, fresh and fruity wines with Denomination of Origin &ldquo;La Mancha&rdquo;. In other words, all the grapes in these wines come from a specific region and follow growing and picking guidelines. Olive International will import the single varietal Tempranillo - a smooth, fruity soft red wine and a second red wine, the Clavile&Atilde;&plusmn;o Crianza, which is a blend of Tempranillo and Cabernet Sauvignon grapes, is clean with a tad more tannins and structure. The premium wine in the portfolio is the Castillo de Daimiel - Reserva - an intense medium to full-bodied red blend of Tempranillo and Cabernet Sauvignon with ripe tannins and a pleasant, silky finish.<br /> <br /> The Olive International team will be shopping their wines around Jamaica and are also in talks with potential distributors in Jamaica. <br /> <br /> <br /> <br /> Christopher Reckord - Information Technology Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail.com. You can also follow me on Facebook, Instagram, Snapchat, Periscope @chrisreckord and on Twitter: @Reckord<br /> <br /> http://www.jamaicaobserver.com/assets/13239624/223919__w300.jpg Local Food Thursday, August 25, 2016 12:00 AM B&D To Host Pop-Up Kitchen Tomorrow http://www.jamaicaobserver.com/food/B-D-To-Host-Pop-Up-Kitchen-Tomorrow_71739 Want fresh and high-quality seafood? Want a wide variety of different seafood products? Well, search no more! Tomorrow, Friday, August 26 and Saturday, August 27, B&D Trawling through its SeaBest brand will host a Fish & Farmers&rsquo; Market. Buoyed by the overwhelming success of the first staging, the company has decided to host another at its 3B Port Royal Street location and may make it a monthly or quarterly event, according to Roderick Francis, CEO B&D Trawling.<br /> <br /> There will also be fruits and vegetables from a number of organic farmers as well as vendors from the Coronation Market. <br /> <br /> Thursday Life readers can start shopping and eating from 9:00 am. http://www.jamaicaobserver.com/assets/13241122/224207__w300.jpg Local Food Thursday, August 25, 2016 12:00 AM Veuve Rich Clicquot http://www.jamaicaobserver.com/food/Veuve-Rich-Clicquot_71618 Champagne drinkers will fall head over over heels in love with this latest edition by Veuve Clicquot. The packaging is what we found most intriguing &mdash; a silver sleeve with an embossed comet pattern<br /> <br /> It is the first Champagne created for mixology in Blanc and Ros&eacute; so we&rsquo;re super excited to create our own playful drinking experience.<br /> <br /> Hard to imagine really that Veuve Clicquot&rsquo;s aim is to recruit new consumers. I mean, &lsquo;Don&rsquo;t we all drink Champagne?&rsquo; That aside, Jared Samuel, brand manager, Moet Hennessy Portfolio invites you to enjoy Veuve Clicquot Rich &ldquo;anytime and anywhere like at Chow Society&rsquo;s K6 Lounge - The Brunch Edition Sunday, August 28, 12:00 noon- 8:00 pm. http://www.jamaicaobserver.com/assets/13239876/224004_w300.jpg Local Food Thursday, August 25, 2016 12:00 AM Opa&rsquo;s Big Fat Greek Tasting http://www.jamaicaobserver.com/food/Opa-s-Big-Fat-Greek-Tasting_70849 Ever the innovator, restaurateur Alexx Antaeus and his business partner Orlease King now offer patrons a myriad of small plates between the hours of 4:00 pm and 7:00 pm, Monday to Friday, at their award-winning establishment Opa! They&rsquo;ve called the concept My Big Fat Greek Tasting. <br /> <br /> What&rsquo;s on the menu? &ldquo;Lots!&rdquo; shared Antaeus Monday afternoon as he readied to receive patrons. &ldquo;A variation between the familiar and the not-so-familiar &mdash; balls of salt fish to grilled octopus... After almost three successful years of operation there are still a lot of people in Jamaica who have not experienced our delicious food,&ldquo; he explained. &ldquo;With my Big Fat Greek Tasting we are encouraging these individuals to give Opa! a try. You can&rsquo;t go wrong with $500 plates and $500 glasses of Beringer Classic wines &mdash; Pinot Grigio, Merlot, Pink Moscato and $500 Tito&rsquo;s vodka cocktails. We also want to create an after-work, happy hour environment for patrons to relax by our waterfall or get excited watching the Olympics.&rdquo;<br /> <br /> There&rsquo;s not much else to add really, save that multi-award winning caterer Lorraine Fung who consulted on the project was naturally pleased with the look, taste and feel of the menu offerings.<br /> <br /> Thursday Life was first in line and suggests you enjoy Opa&rsquo;s Happy Hour with at least four friends, each prepared to order a few of the not-so-familiar. http://www.jamaicaobserver.com/assets/13223778/222642__w300.jpg Local Food Thursday, August 18, 2016 12:00 AM Sandals & Jamaica House Tantalise Taste Buds @ Rio2016 http://www.jamaicaobserver.com/food/Sandals---Jamaica-House-Tantalise-Taste-Buds---Rio2016_70980 Cooking up a storm at Jamaica House Rio 2016, located at the Prado Restaurant in the Southern Zone of Rio de Janeiro, Brazil, as part of a Jamaica Tourist Board initiative and sponsored by Sandals Resorts, is Sandals Group Executive Chef Glenroy Walker. Walker, who has 25 years of culinary experience under his crisp white jacket, has been plating up to 1,000 plates per day and is charged with leading the restaurant&rsquo;s team in serving authentic Jamaican cuisine each night.<br /> <br /> The Jamaican chef in &lsquo;residence&rsquo; shared with Thursday Life that &ldquo;the initial projection was 1,000 plates per day&rdquo;. That number has increased to 1,200 as Bolt mania spread throughout Rio, in addition to the numerous television appearances of the Jamaican team and Chef Walker.<br /> <br /> What&rsquo;s the most popular dish? &ldquo;Escoveitch fish with bammy,&rdquo; shared the in-demand chef. http://www.jamaicaobserver.com/assets/13225023/222871_w300.jpg Local Food Thursday, August 18, 2016 2:00 AM